pea soup recipe with ham bone
The Best pea soup recipe with ham bone
I love that it’s packed with nutrients too. The peas bring in fiber and plant-based protein, while the ham bone adds iron and B vitamins. It’s a way to get more veggies into the day without making it feel like a chore. And because it’s made with bones, it’s naturally brothy and full of gelatin, which helps with digestion. It’s also flexible—you can adjust the ham to your taste, swap in extra veggies, or even add a splash of cream if you like it smoother. Whether you’re serving it for a weeknight dinner or a weekend gathering, it’s always a hit. The kids ask for it again and again, and honestly, I don’t mind—it’s that kind of reliable, satisfying dish.
Classic Pea Soup with Ham Bone
A comforting, hearty soup made with tender peas, rich ham bone broth, and a touch of sweetness from carrots and celery. Perfect for chilly days.
🥘Ingredients
- 1 ham bone (about 1 lb)
- 4 cups water
- 1 whole onion, quartered
- 4 celery stalks, chopped
- 4 carrots, chopped
- 2 bay leaves
- 1 tsp black peppercorns
- 2 cups frozen peas
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 cup whole milk (optional)
- Salt to taste
👨🍳Directions
-
1
Place the ham bone in a large pot. Cover with cold water and bring to a boil. Skim off any foam that rises to the surface, then reduce heat to low and simmer for 30 minutes. -
2
Add the quartered onion, chopped celery, chopped carrots, bay leaves, and peppercorns. Simmer for another 30 minutes until the vegetables are tender and the broth has thickened slightly. -
3
Remove the ham bone from the pot and set aside. Strain the broth through a fine-mesh strainer, discarding the solids. Return the broth to the pot and let it cool slightly. -
4
In a separate pan, sauté the diced onion and minced garlic in a bit of butter until soft. Add the frozen peas, thyme, and rosemary, cooking for 5 minutes until heated through. -
5
Pour the peas and aromatics into the strained broth. Stir in the milk (if using) and bring to a gentle simmer. Let it cook for 10 minutes to meld the flavors. -
6
Season with salt to taste. Remove the ham bone from the simmering broth, slice it into bite-sized pieces, and add it back to the pot. Simmer for another 5 minutes before serving.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of heavy cream at the end if desired.
- Use the ham bone’s marrow for a creamy soup base in another recipe.
- Adjust the seasoning with fresh herbs or a dash of Worcestershire sauce for depth.
Watch Video Of How Classic Pea Soup with Ham Bone Works
❓ Frequently Asked Questions About Pea Soup with Ham Bone
1. What is the best way to prepare a ham bone for this pea soup?
Use a fresh ham bone (about 1–2 pounds) and trim off any excess fat or connective tissue. Simmer it in fresh water with a bay leaf and a few whole peppercorns for at least 1 hour before adding the rest of the ingredients. This ensures the broth is rich and flavorful.
2. Can I substitute dried peas for fresh peas in this recipe?
Yes, but adjust the cooking time. Use 2 cups of dried peas (soaked overnight) and simmer them for 2–3 hours until tender. If using canned peas, drain and rinse them first to avoid over-saltiness.
3. What if I don’t have a ham bone? Can I still make this soup?
Absolutely! Use a whole ham hock (bone-in) or even a smoked ham shank. If you prefer a vegetarian option, swap the ham for a vegetable broth base and add mushrooms or lentils for depth.
4. How do I know when the soup is ready?
The soup is done when the peas are soft and the ham bone is fully tender—about 45–60 minutes after simmering. Stir in the carrots and celery last to keep them crisp. Taste and adjust seasoning before serving.
